BUTTERMILK BISCUIT RECIPE RECIPES
HOMEMADE BUTTERMILK BISCUITS RECIPE: HOW TO MAKE IT
The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 508mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BUTTERMILK CHEDDAR BISCUITS RECIPE | INA GARTEN - FOOD NET…
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
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SOUTHERN BUTTERMILK BISCUITS RECIPE - FOOD.COM
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 162.6 per serving
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Reviews 5.0
Total Time 22 minutes
Calories 162.6 per serving
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
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BETTER BUTTERMILK BISCUITS RECIPE | TYLER FLORENCE | FOOD ...
From foodnetwork.com
Reviews 4.8
Category side-dish
Reviews 4.8
Category side-dish
- Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
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Total Time 30 minutes
Category Bread
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Calories 179 kcal per serving
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Total Time 30 minutes
Category Bread
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Calories 179 kcal per serving
- Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.
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Calories 179 kcal per serving
- Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.
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BUTTERMILK BISCUITS RECIPE: HOW TO MAKE IT
These biscuits are made from a recipe that's been in our family for years. They are simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made these with dinner—it's as if I'm there in our family's kitchen again, with her busy at the stove. —Jean Parsons, Sarver, Pennsylvania
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Reviews 3.5
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Calories 82 calories per serving
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Reviews 3.5
Total Time 40 minutes
Calories 82 calories per serving
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
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Get the best flavors of your favorite cheeseburger—bacon, steak-seasoned ground beef and American cheese—all stuffed in a flaky, buttery biscuit for the tastiest grab-and-go meal you’ll make this week. Serve it with your favorite burger fixings like pickles, ketchup and mustard for an extra flavor punch!
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Reviews 4.5
Total Time 50 minutes
Calories 300 per serving
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Reviews 4.5
Total Time 50 minutes
Calories 300 per serving
- Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients.
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Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
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In the United States and Canada, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior.They are actually …
From en.m.wikipedia.org
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That said, Sadie’s Buttermilk Biscuits was a great recipe to try it out on – it’s obviously a dependable and quite forgiving recipe! Lard is the best for pie crusts in my opinion, but when it …
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BUTTERMILK BISCUITS RECIPE - MARTHA STEWART
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
From marthastewart.com
From marthastewart.com
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BISCUIT (BREAD) - WIKIPEDIA
In the United States and Canada, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior.They are actually …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Mar 24, 2017 · Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the …
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